Caramel Pecan Cookies

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For crust:.
  • Grease a 9 x 13 baking pan, then line with foil, leaving 2 inch overhang on both ends. Then grease foil.
  • Mix flour, baking powder, and salt in small bowl.
  • Beat together butter and sugar in large bowl at medium to high speed with mixer until pale and fluffy, about 3-5 minutes.
  • Beat in egg and vanilla.
  • Reduce to low speed and add flour mixture and mix until just combined.
  • Press dough evenly onto bottom of prepared baking pan, if necessary use plastic wrap on top of dough to prevent sticking to fingers.
  • Chill until firm about 20 minutes.
  • While crust chills, preheat oven to 375 degrees.
  • Bake crust until golden brown, about 30 minutes.
  • Cool on rack for about 20 minutes and prepare topping.
  • For Topping:.
  • Cook sugar in heavy saucepan over moderate heat, undisturbed until it begins to melt.
  • Continue to cook, stirring occasionally with fork, until sugar is melted to deep golden caramel.
  • Tilt pan and carefully pour in cream - caramel will harden and steam vigorously.
  • Cook over moderately low heat, stirring, until caramel is dissolved.
  • Remove from heat and stir in butter, vanilla, salt, and pecans.
  • Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes.
  • Cool completely about 2 hours or so.
  • Run heavy knife under hot water, wipe dry, then cut confection into 2 inch triangles, diamonds, or squares.
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